Curried Sweet Potato and Cauliflower Soup

Sweet potato and cauliflower may seem like an unusual combination but the two vegetables
complement each other resulting in a smoothy and creamy soup. You can vary the spiciness
of the soup by adding more or less chili and spices. I prepared this soup for my daughter
by simply eliminating the chili and a little of the coriander.

Portions: 4 Portions

Preparation: 15 minutes

Cooking: 30 minutes

Ingredients

Soup

1 tbsp. olive or peanut oil

1 medium onion, finely sliced

1-2 garlic cloves crushed

1/2 tsp ground chili

1 tbsp ginger, peeled and finely chopped

1 tbsp cumin powder

1 tbsp coriander powder

3 cardamom pods

400g orange sweet potato, peeled and chopped into pieces

400g cauliflower, trimmed and broken up into florets

2 tbsp coriander finely chopped

1 litre vegetable stock or water

1 cinnamon stick

Maldon salt and freshly ground pepper

4 tbsp coriander, finely chopped

100ml double cream (optional)

To Serve

Method

Sweet Potato and Cauliflower Soup:Place the oil in a large saucepan
over a moderate heat. Place the onions in the saucepan and allow them to sweat until
tender and transparent. Stir in the garlic, ginger, ground chilli, cumin powder,
ground coriander and cardamom pods. Cook for a few minutes until aromatic. Stir in
the sweet potato and cauliflower, so as to coat with the spices. Add the water or
vegetable stock, and cinnamon stick to the pan. Bring the soup to the boil and then
reduce to a simmer. Leave the soup to simmer for 25-30 minutes, stirring at
intervals so that the bottom doesn't burn. If the liquid reduces too much, add a
little more stock or water.

When the vegetable are soft, remove the soup from the heat and allow it to
cool slightly. When cooled remove the cinnamon stick and cardamom pods. Puree the
soup in batches in a liquidiser or food processor. Return the soup to a saucepan
over a moderate heat and adjust its consistency so it pours from a spoon by adding
stock or water if necessary. When the soup is hot, season with a little salt and
pepper to taste and stir in the cream (optional) and chopped coriander. Keep the soup
hot until ready to serve.

To Serve: Distribute the soup among four bowls. Drizzle the cream and
pumpkin oil around the plate. Garnish with coriander leaves and chilli. Serve hot
with slices of warm naan bread or baguette.